Gluten Free · Main Meals · Recipes · Starters

Asian Scallops with Pumpkin Hash

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Asian Scallops with Pumpkin Hash

This is a healthy, low fat dish that would suit any seafood lover. The flavours are balanced throughout both parts of the dish, but there is enough contrast not to be too samey. Make sure you look for fresh scallops, frozen don’t tend to have the flavour or texture.

Equipment required

1 hand blender, chopping attachment
1 medium non stick fry pan
1 grater or food processor with grating attachment

Shopping list for 2 people

200g of scallops
600g of pumpkin
1 lrg red chilli
1 small bunch of fresh corriander
2 spring onions
1 tsp of sesame oil, ketchup manis and mirin
Pinch of salt
Splash of vege oil
1/2 fresh lime

Method to the madness

De seed the chilli if you want it mild, put half the chilli, coriander, 1 spring onion, the sesame oil, ketchap manis, mirin, salt and splash of vege oil in the hand blender, process until smooth

Marinate the scallops in this mixture for at least 1 hour

Dice the remaining chilli, spring onion and coriander into a fine dice

Once the scallops are ready to be cooked grate the pumpkin, squeeze the pumpkin in your hands over the sink to get rid of any excess moisture

Stir through the diced ingredients

Heat the pan to a high heat, with a little bit of oil str fry the pumpkin for about 5 mins until cooked

Assemble the pumpkin hash on the plates, wipe clean the pan and set it on a high heat for the scallops

Shake off any excess marinade and fry the scallops until nicely caramelised, about 30 seconds to 1 minute each side

Serve the scallops on top of the pumpkin with a few drops of sesame oil and a squeeze of lime on top. ENJOY!

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